Doktorandin

• Apr 2019 - Present

PHD Researcher

• Mar 2019 - Present

Research Assistant (Univ.-Ass. Diss) at the University of Salzburg, Department of Medieval HistoryTasks: - Writing my dissertation- Assistant editor of the peer-reviewed journal Tiroler Heimat- Editorial board member of the student’s journal HistorioPlus- 2020–2021: Member of the organizing team of the Doctoral College (Organisation and realisation of our activities and trainings).- 2021–2022: Member of the Curriculum Commission for the Doctoral Programme at the Faculty of Cultural and Social Sciences- Since July 2022: Organisation of the event series Geschichte im Gespräch (History in Conversation) at the History Department of the PLUS Show less

Historikerin

• 2013 - Present

Wissenschaftlicher Mitarbeiter

• Jul 2017 - Jan 2019

Scientific employee at the GoDigital project Ambraser Heldenbuch – transcription and scientific dataset under Prof. Mario Klarer, department of American studies, Innsbruck. Tasks: Transcribing the Ambraser Heldenbuch in a digital environment according to the established guidelines in order to produce a scientific data set. Scientific employee at the GoDigital project Ambraser Heldenbuch – transcription and scientific dataset under Prof. Mario Klarer, department of American studies, Innsbruck. Tasks: Transcribing the Ambraser Heldenbuch in a digital environment according to the established guidelines in order to produce a scientific data set.

Graduate Research Fellow

• Mar 2018 - Aug 2018

Fellowship in Digital Humanities at the Herzog August Library of Wolfenbüttel Research about historical cookery books and alimentation history, integrated in the Franco-Austrian research program CoReMA (Cooking Recipes of the Middle Ages: Corpus, Analysis, Visualisation) supported by ANR and FWF. https://corema.hypotheses.org Aim: Transcribing and indexing historical manuscripts, collecting crucial information in a database, preparing a digital edition, scientific research into alimentation history especially into possible changes concerning ingrediencies, kitchen techniques and culinary traditions during the late 15th and the 16th century. Show less